Podcast host Kenton Garwood harvested a whitetail deer doe in January. Not counting ground meat for burgers and sausage, the haul was six (6) 1/3 sections of backstrap, four (4) 1/2 slabs of ribs, and five (5) roasts. When each of these treats becomes a full meal we will show how each goes from freezer to plate. First up is three (3) sections of backstrap given to the landowner of where the deer was taken. Its always good to give back to those that allow us on their land.
Keys to Success:
In full disclosure, this was the first time I've done bone in venison ribs. In the past, I would simply grind rib meat for use in burgers and sausage but that won't happen again.
These were delicious but my one mistake was leaving the slabs in various sizes. The small slab was a little too done and the big slab was a little fatty, I think consistency in size will lead to consistency in cooking.
Deer Camp Style Backstrap
Out of the deer and into the pan. While everyone in deer camp is butchering, one person should be making this dish. Easy enough to do on a camp fire, propane burner, or wood stove. You can't beat great tasting meat shared with good hunting buddies.
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